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Chicken Stew with Dumplings

A stew of whole chicken pieces simmered in salted water, finished with biscuit dough dumplings and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and biscuit work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 332 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Chicken Stew with Dumplings

Ingredients

Directions

Prepare the chicken

  1. Wash the chicken in salt water.

  2. Place the chicken in a stew pan with boiling water and a small piece of salt.

Stew and add dumplings

  1. Stew slowly for about 1 hour if using young fowl.

  2. Add salt to the stew.

  3. Add a little water to the stew.

  4. Bring the stew to a boil.

  5. Drop in the dumplings made of biscuit dough.

  6. Cover the stew tightly.

  7. Ensure the gravy does not burn.

Serve

  1. Serve the chicken on a heated platter with dumplings around it.

  2. Pour the gravy over the chicken.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together332 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the meat and, as it simmers, the flavorful broth that becomes the gravy.
Biscuit dough
Steams in the simmering liquid to become soft, tender dumplings.
Boiling water
Forms the cooking liquid that becomes the gravy.

The step that matters

Keep the stew covered and at a gentle simmer. Covering the pot traps steam so the chicken cooks gently and the dumplings steam through. Too much heat or uncovered cooking can scorch the gravy at the bottom of the pan and make the meat tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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